Molecular and thermal characterization of starches isolated from African rice (Oryza glaberrima)
Starch is the principal component of rice that affects its cooking and nutritional quality. This study investigated molecular and thermal properties of starches isolated from seven Africa rice accessions (ARAs) in comparison with two commonly produced Asian rice varieties (ARVs) and a developed cros...
| Autores principales: | , , , , |
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| Formato: | Journal Article |
| Lenguaje: | Inglés |
| Publicado: |
Wiley
2016
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| Materias: | |
| Acceso en línea: | https://hdl.handle.net/10568/117413 |
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